Paleo Cookie Pizza Recipe - Food Fanatic

Paleo Cookie Pizza Recipe

      12 Servings


For the Pizza:
  • 1/4 cup Coconut Oil, Melted
  • 1 cup Coconut Sugar
  • 1 large Egg White
  • 1/2 teaspoon Pure Vanilla Extract
  • 1 1/2 cups Almond Meal, 5.4 ounces
  • 1 3/4 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup Dark Chocolate Chips, Plus additional for topping (optional)
For the Frosting:
  • 1/2 cup Raw Unsalted Cashews, About 75 grams, that have been soaked in water for at least 8 hours
  • 3 tablespoons Unsweetened Vanilla Almond Milk
  • 1 1/2 tablespoons Honey
  • 1/2 teaspoon Pure Vanilla Extract
  • pinch of Sea Salt
  • 2 teaspoons Coconut Oil, Melted


For the Pizza Cookie Dough:

  1. In a large bowl, beat together the melted coconut oil and coconut sugar.
  2. Add in the egg white and vanilla extract and beat until well combined.
  3. Pour the almond meal, baking powder, and salt into the oil mixture and stir until well combined.
  4. Stir in the chocolate chips.
  5. Cover the bowl in saran wrap and refrigerate for one hour.

For the Frosting:

  1. While the dough chills, drain the cashews and place them into a small food processor (mine is 3 cups.)
  2. Add in the almond milk, honey, vanilla and sea salt and blend until smooth, streaming in the melted coconut oil as you blend. Depending on the strength of your food processor, this could take a few minutes and you’ll need to stop and scrape down the sides as necessary. Once smooth, transfer to a bowl, cover and refrigerate to let the frosting thicken.

To Serve:

  1. Once the dough has chilled, preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. Press the chilled dough onto the prepared pan so that it forms an 8 inch circle.
  3. Bake until the edges just appear a deep golden brown and the inside is still soft, about 19-20 minutes.
  4. Let cool completely on the pan.
  5. Once cooled, spread the cashew cream frosting over top, sprinkle with extra chocolate chips and DEVOUR IMMEDIATELY. 


  • To soak cashews: place them in a bowl and cover with water. Cover the bowl and refrigerate for at least 8 hours to soften the cashews.
  • If you have a high powdered blender, it’s a lot easier to get the cream smooth.
  • The cashew cream frosting does soften the cookie slightly, so it is best to spread it on just before serving. However, you can do it a little bit in advance, and refrigerate the cookie to keep it firmer.

Paleo cookie pizza photo